Tea Programs Draw in Guests with Nuances and Pairing Possibilities

October 28, 2015

More than 7,000 miles away, in the eastern Chinese province of Anhui, known for its sagging clouds and Huangshan Mountains, a Pu-erh tea was harvested for an emperor. Five years of negotiations later, the commodity was hand carried out of the country, and a small amount—only 7 kilos even exist for commercial consumption—eventually found its way into the Park Hyatt Washington Hotel.

If that sounds a bit exorbitant, you probably haven’t spent much time in the venue’s aptly named Tea Cellar. Christian Eck, a certified sommelier who also carries the title of tea specialist, hasn’t tried the 1985 vintage Emperor’s…